Steak Bell Pepper Dish (Print Version)
Stuffed tortillas featuring cheesy steak, caramelized peppers, and a tangy, rich sauce in every bite.
# Ingredients:
→ Meat
01 -
2 lbs thinly sliced steak (flat iron, skirt, sirloin, or ribeye), cut into quarter-inch strips
02 -
Season with garlic, pepper, and salt
→ Vegetables
03 -
1 red bell pepper, diced
04 -
1 yellow bell pepper, diced
05 -
1 green bell pepper, diced
06 -
1 diced white onion
→ Sauce
07 -
1/2 cup dark brown sugar
08 -
1/2 cup soy sauce
09 -
1 tbsp sesame oil
10 -
1 tbsp rice vinegar
11 -
1 tbsp oyster sauce
12 -
1 tbsp red chili flakes
13 -
1 tbsp ginger paste
14 -
1 tbsp garlic paste
15 -
Optional: 2 tbsp water for thinning
→ Quesadilla Ingredients
16 -
Large-sized tortillas
17 -
Cheese that melts easily (Mexican blend)
18 -
Avocado oil to grease griddle
19 -
Chipotle mayo or sour cream for filling
# Steps:
01 -
Saute the diced peppers and onion on a hot griddle until soft and see-through, which takes around 10 minutes. Take them off the heat.
02 -
Sprinkle garlic, salt, and pepper onto the steak strips. Cook on the griddle for about 6-8 minutes until it browns and is fully done.
03 -
Stir together soy sauce, brown sugar, oyster sauce, rice vinegar, sesame oil, ginger, garlic, red chili flakes, and water if you want a thinner sauce.
04 -
Put the veggies back on the hot griddle, mix in the steak, pour the sauce over, and cook everything together until it caramelizes. Take it all off the heat.
05 -
Clean the griddle by wiping it down and then coat it with avocado oil.
06 -
Lay a tortilla on the hot griddle and warm for 1-2 minutes. Flip it, load it with cheese, steak-veggie mix, sour cream or mayo, and more cheese. Fold the tortilla to close it.
07 -
Grill the folded quesadillas until golden brown. Slice them up and serve while warm.
# Notes and Tips:
01 -
It helps to have everything chopped and ready to go before jumping into cooking. It'll make things smoother.